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Jim Coleman Recipes

Buckwheat Blinis with Caviar & Smoked Salmon

For this recipe you will need:

  • 2 cups whole milk
  • 1 tb sugar
  • 1 package active dry yeast
  • 2 cups all-purpose flour
  • 2 tbsp. melted butter
  • 3 eggs separated
  • 1 tsp salt
  • 1/2 cup buckwheat flour
  • Caviar
  • Smoked Salmon
  • Sour Cream or Creme Fraiche

To prepare this recipe:

Preheat the oven to 400

Warm milk in a saucepot over medium heat. Pour into a large bowl. When lukewarm, add sugar and yeast, mixing well to dissolve yeast. Stir in 1 cup all-purpose flour; cover bowl and set in warm place until dough doubles in volume (about 1-1/2 hour). Combine butter, egg yolks and salt. Stir the dough down and add butter-egg mixture, along with buckwheat flour and 1 cup all-purpose flour. Beat egg whites until stiff, then gently fold into batter. Cook batter, one tablespoonful per blini, on a hot buttered non-stick skillet. Flip blini to brown second side after batter appears set on top. Cover blini with a towel and hold in 200 F oven until serving. Top blini with caviar, smoked salmon & sour cream or creme fraiche.

©2005 WHYY